Honey-sweetened, with warming hints of cinnamon, these gluten, dairy, and refined sugar free Cinnamon Apple Scones are a delicious breakfast or brunch treat during the fall.
A favorite combo.
There’s something extra delicious about cinnamon and apples together. The sweetness of the apples pair so well with the warmth of the cinnamon – together they have so many options! Some of my favorites are my Cinnamon Apple Oatmeal Cookies, Cinnamon Apple Rolls, and Cinnamon Apple Chutney. Though it’s pretty hard to go wrong putting them together!
Cinnamon Apple Scones
These Cinnamon Apple Scones are no exception. There is just the right amount of sweet to make them a treat, but not so much that they wouldn’t make an awesome breakfast, too! They go great with a cup of raw milk or some hot tea.
These Cinnamon Apple Scones are also super easy to mix up (like pretty much everything I make), and that’s a good thing, because they disappeared before my eyes. I had to hide away a few for later!
Just so ya know, I have not tried these with a flax egg replacer, but I’m pretty sure it would work here.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Cinnamon Apple Scones
Free from gluten, dairy, and refined sugar.
Ingredients
- 2 c. gluten-free flour (I like to use a mix of brown rice and sorghum flours)
- 3/4 c. tapioca starch
- 1 t. baking powder (here’s how to make your own – easy peasy)
- 2 t. cinnamon
- dash of salt
- 1/2 c. unsweetened applesauce
- 1/4 c. melted coconut oil
- 2 eggs
- 1/4 c. honey
- 1 t. vanilla (I like to make my own)
- 1 apple, diced (I used golden delicious)
Optional Topping:
- 2 T. coconut milk (making your own is super easy)
- cinnamon-sugar (just mix a few t. cinnamon with some coconut sugar)
Instructions
Preheat the oven to 325 and line two cookie sheets with parchment paper.
In a large bowl, whisk together dry ingredients. Stir in the diced apple.
In a separate bowl, whisk together wet ingredients. Combine dry and wet.
Divide dough in half and roll into two balls. Place one of the balls on the prepared cookie sheet and press gently until it makes a 10-12 inch circle. Repeat with remaining ball of dough. (You may be able to fit them both on one cookie sheet, but I used two.)
Using a serrated knife, carefully cut each disk of dough into eight pieces. For the optional topping, brush the two disks with coconut milk and sprinkle with the cinnamon-sugar.
Bake for 15-18 minutes, or until a toothpick comes out clean.
You’ll also love these fall treats!
Oh my, these look so divine. I can just imagine munching on one while drinking coffee on a cold winter morning! Perfection!
Thanks for sharing and for linking up to the #SHINEbloghop!
Wishing you a lovely weekend.
xoxo
Glad to share, Jennifer! Thanks so much for stopping by. They definitely are wonderful on a cold morning!
These look delicious Raia. I like scones in the morning with my tea. Thanks for sharing this with us at the Let’s Get Real Link Party. I’ve pinned and shared it on my FB page
Glad to share, Nicky! Thanks so much for stopping by!
These scones look delicious, Raia! Thanks for sharing them on Gluten-Free Wednesday with us all! Off to share more …
Shirley
Thanks so much, Shirley! 🙂
Oh my, these look so good. I am glad I fell upon your site.
Thanks so much, Rhonda! I’m so glad you stopped by! I hope you enjoy the recipes. 🙂
I could eat these for breakfast!!! YUM! Thank you for sharing at Real Food Friday! Hope to see you again tonight.
I agree, they make a great breakfast! 😉 I’ll try and stop by…
Do you think an egg substitute would work here. I’m allergic.
Sorry – just noticed your comment for egg-free-ers!
No problem! I hope they work out for you, Nancy! 🙂
Made these and boy, they are really tasty 🙂
I’m so glad you enjoyed them, Mari! Thanks so much for letting me know. 🙂
This looks so good! Love the cinnamon on top!
Thank you so much! 🙂